Barcombe Figs

We love our fig trees, and if we’re lucky with frosts and keeping on top of the pruning, we get three (modest) crops from them! The first comes in July from the trees in the glass house, then the fruits on our large outdoor tree begin to ripen and it's time to fight off the starlings and wasps! If good weather holds out, the indoor trees can produce a second crop around October; these are like honey-filled bombs celebrating the end of summer. 

A perfect fig is a thing to behold in all its fragrant stickiness, and we are advocates of enjoying them straight up and unadulterated. If there’s a glut, or we have the self control, they are amazing baked and there are a myriad of possibilities with salads, puddings or on toast for fancy-pants lunches, when complemented with honey, cheese and nuts. Adrian once made fig wine from windfalls and the ones that joyously explode before we can punnet them up. Apparently, it was initially terrible but much improved after being aged for a year. We can ask for the recipe…?